Sunday, 1 July 2012

Coconut and raspberry set cheesecake

My default cheesecake recipe is a no-faff, no bake recipe but
this set cheesecake (set with gelatine) caught my eye because of my love of
coconut and raspberry.

I panicked at how runny the cheesecake was, and it certainly
adds tension when you pour it over the base and wait to see if your biscuit
base is water-tight enough to contain it, but the gelatine then does its work
resulting in a lovely soft set, summery cheesecake. The texture is lighter than any cheesecake I’ve
had – almost a hybrid of mousse and marshmallow but with the unmistakable tang
of cheesecake.

The addition of golden syrup gave an almost flapjacky vibe
to the base. I used hobnobs but any
plain biscuit such as a shortbread, digestive, rich tea etc would work. I just like the oatiness of a hobnob!

ng coconut milk in the body of the cheesecake gives a
delicate, almost perfumed whisp of coconut to the taste – I liked it very
much.It wasn’t how I’m used to coconut,
which is usually desiccated coconut in a cake or biscuit – this was far more
aromatic.

As I made this recipe I realised that whenever anything
requires cream cheese I default to Philadelphia. Does everybody do that or am I being
unambitious?

Place either the ring from a 20cm round springform tin or an adjustable
dessert ring on the plate you’ll server the cheesecake from. Wrap the ring in
either clingfilm or greaseproof paper to ensure that you can free the
cheesecake easily. Alternatively, you
can make this in a 30cm x 20cm traybake tin.

Break the biscuits into crumbs – either in a food processor or with the
bag and rolling pin method (i.e. place biscuits in a bag. Secure end. Bash with
rolling pin)

If using the food processor method add the butter and golden syrup to
the crumbs and pulse it until the butter is distributed. If using the bag
method, melt the butter and syrup and stir in.

Use the crumbs to line the base of the cheesecake. Press them down onto
the plate but not so hard that you create biscuity concrete! Take care to go right to the edge of the ring
to make a seal – the cheesecake mix is very runny and you don’t want it to
leak.

Refrigerate while making the cheesecake.

Pour 100ml of the double cream into a saucepan and heat until almost
boiling.

Meanwhile, put the cream cheese, the remaining 300ml of the double
cream, coconut milk and icing sugar into a bowl and beat until thick and
smooth. In truth, mine never got thicker
than very lightly whipped cream – it certainly wouldn’t hold a shape.

Take the cream off the heat and, after squeezing all the water from the
gelatine leaves, whisk them into the hot cream.

Tip the cream/gelatine mixture into the cream cheese mixture and whisk
thoroughly – again, mine didn’t thicken all that much.

Add half the raspberries to the mix and whisk again – you want the
raspberries to break down and turn the mix a light pink.

Pour the mixture over the biscuit base – pour a little at first just to
make sure you have no leaks, then the rest.
NB. If you do spot a little creaminess oozing out (I did) just place
some kitchen towel against the outside of the mould – the chill of the fridge
will stop it pretty quickly.

Scatter the remaining raspberries over the cheesecake mix (as mine was
so runny they sunk!)

I'm not a fan of coconut but I love cheesecake. I've never tried it with gelatine before. I always use Philadelphia so you can feel better :) Love the addition of golden syrup and hobnobs are my favourite base for cheesecakes :)

Oooh, I luurve coconut and raspberry (my fondness for raspberry ruffles is well documented)but I've never seen the combination in a cheesecake before. This looks so light and fluffy - divine! And Yes, my standby is Philly, too. I have tried some other own brand soft cheese, but it just doesn't seem to taste the same. :)

Yum, yum, yummy. I love raspberry and coconut too and that's probably when I 'met' you @ coconut madeleines made with raspberry jam. One of my favourite posts of yours http://thecakedcrusader.blogspot.co.uk/2008/08/english-madeleines.html

The coconut milk in with the cream cheese sounds sublime! I've only ever made baked cheesecakes before as the typical set wobbly 'strawberry cheesecake' that you see in every supermarket and cafe put me off, but this is very very tempting...

Oh wow! coconut and raspberry is one of my all time favourite flavour combos too and baking it in a cheesecake is genius! This looks SO yummy! I always use Philadelphia too... because it's the best, I've used supermarket own brands and in particular cream cheese frostings don't work out when I have done that so it's Phili all the way!

Hmmm, I am normally a baked cheesecake kinda gal too, but this is a very compelling argument! I've been experimenting with coconut cream ice cream this week, but this sounds much nicer. After all, cream cheese makes everything better, doesn't it?

This really does look delicious. I adore cheesecake and the combination of coconut and raspberry sounds so good! I always use Philidelphia too, I've had not so good results using supermarket brands in the past so I stick to what I know works best xx

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